Description
Green friselline made with spirulina.
The dough blends stone-milled Tritordeum with four ancient grains, Maiorca, emmer, Riminia and Senatore Cappelli, together with durum wheat semolina, olive oil and sunflower oil. Spirulina, a microalga, is added to the dough and turns the friselline green, with a light marine note.
For restaurants and chefs. Green friselline make a striking base for seafood: top them with raw prawns, octopus salad or tuna tartare. They also pair with burrata and lemon zest. Their colour adds interest to a mixed bread basket.
For specialty and Italian stores. Spirulina has a following among health-minded shoppers, and the green colour catches the eye. The product turns a regional staple into a modern snack. Place it with the other friselline so customers can compare flavours.
Specs: 300 g, case of 10, shelf life 12 months, Puglia (Italy).
Ingredients: Tritordeum flour, Maiorca soft wheat flour, emmer (farro dicocco) flour, Riminia durum wheat flour, Senatore Cappelli durum wheat flour (all stone-milled); durum wheat semolina, re-milled durum wheat semolina, type 0 soft wheat flour, olive oil, sunflower oil, salt, yeast, spirulina algae.
Allergens: gluten.
